Summer Tomato Jam
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Cook time: 
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Serves: 2-3 cups
A simple recipe for tomato jam that requires no canning.
  • 4 pounds good quality tomatoes, roughly chopped
  • Juice of 1 Meyer lemon, or any lemon
  • 1 teaspoon freshly grated, peeled ginger root
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ¼ cup champagne or white wine vinegar
  • ¼ - ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  1. Chop the tomatoes, place in a non-reactive bowl. Add the lemon juice, grated ginger, stir and set aside.
  2. In a large, heavy-bottomed pot, combine the sugars and vinegar. Cook over medium heat until the sugar dissolves and the mixture thickens slightly. Add the tomatoes, salt and cinnamon. Stir and lower heat.
  3. Cook over low heat until the fruit breaks down and thickens considerably, about 2-3 hours, depending on how juicy your fruit is and how thick a jam you desire.
Recipe by Liz The Chef at